Orange Cranberry Cupcakes
- Ready In:
- 1hr 22mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄2 cups plus 1 tbs all-purpose flour, divided
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon plus 1/8 tsp fine sea salt, divided
- 2⁄3 cup plus 1 tsp whole milk, divided
- 3 tablespoons orange zest, plus 1 Tbs fresh juice, divided
- 1⁄2 teaspoon plus 1/8 tsp pure vanilla extract, divided
- 1 cup granulated sugar
- 1 1⁄2 cups unsalted butter, softened, divided
- 1 large egg
- 2 large egg whites
- 1 cup fresh cranberries (or unthawed frozen)
- 3 cups powdered sugar, sifted
directions
- Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper baking cups.
- Place 1 1/2 cups flour in a medium bowl; add baking powder, baking soda and 1/4 teaspoon salt; whisk to combine.
- Heat 2/3 cup milk and 2 tablespoons orange zest in a small saucepan over low heat until hot but not boiling, about 4 minutes. Remove from heat, and cool to lukewarm, 4 to 5 minutes. Stir in 1/2 teaspoon vanilla.
- Beat granulated sugar and 1/2 cup butter with a heavy-duty stand mixer on medium-high speed until light and fluffy, 2 to 3 minutes.
- Reduce to medium-low; add egg and egg whites, one at a time, beat until creamy after each addition.
- Gradually add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just blended after each addition.
- Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold berries into batter.
- Spoon batter evenly into muffin cups, and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove cupcakes from pan, and cool completely on a wire rack, about 30 minutes.
- Beat remaining 1 cup butter and 1/8 teaspoon salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, gradually add powdered sugar, and beat until incorporated.
- Increase speed to medium, and add remaining 1 teaspoon milk, 1 tablespoon each orange zest and juice and 1/8 teaspoon vanilla.
- Beat until blended, 1 to 2 minutes, not incorporating too much air into the frosting. Spread frosting evenly over cupcakes.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.